Caribbean Recipe Of The Week – Mofongo

Published on Nov 17 2016, at 6:34 pm


Traditional mofongo from Vejigantes in the South End. (Photo by Essdras M Suarez/The Boston Globe via Getty Images)

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Nov. 18, 2016: Next week Thursday is Thanksgiving Day in the US. So now is the time to start preparing for the big day!

As a I mentioned in a previous article, as  a Caribbean -American chef, I  am compelled to add Caribbean flavors  to my meals to add interest and to stimulate the taste buds. So for my Thanksgiving appetizers I will be serving the following:

Escoveitched Fish
Mofongo (made into  mini ball)

Mofongo is an extremely tasty and filling dish made with plantains: fried, mashed with garlic, shaped into a ball and served in a pilón (the mortar bit of the pestle and mortar).

Mofongo may be served as a starchy side or the base of a protein-laden main course of chicken, shrimp, and pernil, a.k.a. slow-cooked pork shoulder.

Mofongo Recipe


1 cup of oil for frying
5 unripe plantains, peeled, cut into  1 inch slices
1 lb of pork cracklings, cut into 1″ pieces
2 tablespoons of mashed garlic
1½ teaspoon of salt, or to taste


Heat oil over medium heat.

Place plantains in a fry until golden brown  - about 3-5 mins.

Using a pilón or wooden mortar, mash the plantain, garlic and cracklings together. (You might have to do it in small batches and mix in the end).
Shape into mini balls and place on a platter.

Bon Appetite and Happy Thanksgiving!


EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/

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